Meat product multi-dimensional variable-angle efficient pickling equipment and processing technology

Abstract

The invention discloses meat product multi-dimensional variable-angle efficient pickling equipment and a processing technology. The meat product multi-dimensional variable-angle efficient pickling equipment comprises a supporting mechanism, a tumbling mechanism and a feeding mechanism, and the tumbling mechanism comprises a barrel, a stirring assembly, an impacting assembly and a rotating assembly. The barrel is rotationally connected with the supporting mechanism, and the rotating assembly is used for driving the barrel to rotate by a preset angle so that materials in the barrel can be poured out of the barrel. During tumbling processing, artificial intelligence control can be achieved, meanwhile, the tumbling mechanism and the feeding mechanism are started to be matched to complete the procedures of tumbling pickling and feeding and discharging, and the cost is saved. The technical problem that the tumbling effect of the tumbling equipment is poor is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of meat product processing, and in particular relates to multi-dimensional variable angle high-efficiency pickling equipment and a processing technology for meat products. Background Art

[0002] The pickling process is a common technical means in the processing of meat products such as marinated meat. Pickling can promote the penetration of brine and other pickling liquids, improve the texture and water retention of meat, and enhance the flavor quality and storage characteristics of products. Cooking is a key link that affects the overall edible quality and processing efficiency of meat products. As the meat industry continues to develop towards modernization and intelligence, the industry's requirements for traditional meat processing technology are also increasing, and are increasingly developing in the direction of improving quality, shortening time, and reducing resource and energy consumption.

[0003] Tumbling and kneading equipment is used in the process of pickling. Its function is to knead and squeeze the meat pieces inside the tumbling and kneading equipment, so that the meat fibers become soft through tumbling and kneading. At the same time, it can make the marinade and the meat blend with each other, so that the meat absorbs the marinade evenly, so as to achieve the purpose of tenderizing the meat, improving the taste and increasing the product yield.

[0004] However, the existing rolling and kneading equipment only performs extrusion and rolling by kneading, and does not have an impact effect at the same time, so the rolling and kneading effect is not good. Summary of the invention

[0005] The invention provides a multi-dimensional variable angle high-efficiency pickling device and a processing technology for meat products, which are used to solve the technical problem that the existing tumbling and kneading equipment has a poor tumbling and kneading effect.

[0006] In view of this, the present invention provides a multi-dimensional variable angle efficient pickling device for meat products, comprising a supporting mechanism, a rolling and kneading mechanism, and a feeding mechanism arranged on one side of the supporting mechanism and used to feed materials into the rolling and kneading mechanism, wherein the rolling and kneading mechanism comprises a cylinder with a hollow interior and an open top, a stirring assembly, an impact assembly, and a rotating assembly, wherein a cover plate is hingedly connected to the cylinder;

[0007] The stirring assembly includes a first motor fixed on the outer bottom surface of the cylinder, a first stirring rod located at the inner bottom of the cylinder and arranged radially along the cylinder, second stirring rods respectively and vertically fixed at both ends of the top surface of the first stirring rod, and a plurality of stirring blades, the output shaft of the first motor passes through the bottom of the cylinder and is rotatably connected thereto, the middle portion of the first stirring rod is fixedly connected to the output shaft of the first motor, and the plurality of stirring blades are evenly and symmetrically fixed on the two second stirring rods;

[0008] A column is vertically fixed on the cover plate, and the impact assembly includes a second motor fixed on the column, a disk with the center fixed at the output shaft of the second motor, two first connecting rods, two second connecting rods corresponding to the first connecting rod, a sleeve arranged along the height direction of the cylinder, and an impact column. A rotating rod is vertically fixed at the edge of the side of the disk away from the second motor, and a connecting plate is fixed on the rotating rod. A first hinged rod is symmetrically fixed on the connecting plate, and one end of the two first connecting rods is fixedly connected to the two first hinged rods respectively, and the other end is fixedly provided with a second hinged rod respectively. The top ends of the two second connecting rods are hinged to the two second hinged rods respectively, the bottom end of the sleeve passes through the cover plate and extends into the cylinder, the sleeve is fixedly connected to the cover plate, the impact column extends into the sleeve and is slidably connected to it, and a connecting seat is fixed on the top surface of the impact column, and a third hinged rod is symmetrically fixed on the connecting seat, and the bottom ends of the two second connecting rods are hinged to the third hinged rod respectively.

[0009] The rotating assembly is connected to the supporting mechanism and the cylinder respectively, and is used to drive the cylinder to rotate a predetermined angle.

[0010] Optionally, a cavity is formed inside the side wall of the box, and an ultrasonic transducer is arranged in the cavity.

[0011] Optionally, the supporting mechanism includes a first box body and a second box body, which are arranged at an interval, the cylinder body is arranged in the second box body, both ends of the cylinder body are rotatably connected to the first box body and the second box body respectively through a rotating shaft, and the rotating assembly is arranged in the second box body.

[0012] Optionally, the rotating assembly includes a third motor and a transmission shaft fixed on the side wall of the second box body. The transmission shaft is rotatably matched with the second box body through a bearing. The output shaft of the third motor passes through the second box body and is rotatably connected thereto. The two ends of the transmission shaft are respectively fixedly connected to the output shaft and cylinder of the third motor passing through the box body.

[0013] Optionally, the feeding mechanism includes a material frame, an L-shaped connecting rod, and a telescopic member, the two ends of the connecting rod are rotatably connected to the material frame and the second box body respectively, a rack is vertically fixed to the top of the telescopic rod of the telescopic member, and a gear is fixed to one end of the connecting rod close to the second box body, and the gear and the rack are meshed.

[0014] Optionally, the pickling equipment further comprises a vacuum mechanism disposed in the first box body, and an air inlet of the vacuum mechanism is connected to the interior of the cylinder body through a pipeline.

[0015] Optionally, the pickling equipment further comprises a refrigeration mechanism, which comprises a compressor, a condenser and an evaporator, wherein the compressor and the condenser are fixedly arranged in the first box body, and the evaporator is fixedly arranged in the cavity.

[0016] Optionally, the pickling equipment further comprises a control mechanism, and the control mechanism is electrically connected to the feeding mechanism, the tumbling mechanism, the ultrasonic transducer, the vacuum mechanism, and the refrigeration mechanism respectively.

[0017] A processing technology using multi-dimensional variable angle efficient pickling equipment for meat products, comprising the following steps:

[0018] S1: Ultrasonic synergistic multi-dimensional variable angle rolling and kneading marination:

[0019] After the raw meat is pre-treated, it is marinated together with the marinade liquid. During the marinating process, the internal pressure of the marinade adopts a cyclic variable pressure vacuum environment, the ultrasonic process adopts an intermittent operation mode, and the multi-dimensional variable angle marinating is achieved by rotating the barrel in a timed vertical reset and radial tilting manner, and the internal turning stirring blades of the barrel intermittently stir and flip the materials horizontally. The variable pressure vacuum, ultrasonic, radial rotation and horizontal stirring and flipping processes are synchronously operated to achieve ultrasonic coordinated multi-dimensional variable angle rolling and kneading marinating;

[0020] S2: Ultrasonic-electrical dynamic cooking:

[0021] The pickled materials are cooked dynamically by ultrasonic-electric heating, and the ultrasonic-electric heating dynamic cooking process includes blanching and braising processes. Electric heating is adopted in the cooking process, and ultrasonic process and stirring process are carried out simultaneously.

[0022] Preferably, in step S1, the interior of the pickling cylinder is maintained in a -50kPa to -90kPa cyclic variable pressure vacuum environment; the ultrasonic process adopts an intermittent operation mode, with ultrasonic operation for 1-5min and intermittent stop for 1-5min, an ultrasonic frequency of 20-40Hz, an ultrasonic power of 200-600W, and an ultrasonic effective time of 10-50min; during the pickling process, the cylinder is radially rotated in a timed vertical reset and tilted 60-80° manner, and the transverse flip stirring blades are intermittently stirred and flipped to achieve multi-dimensional variable angle rolling and kneading pickling; the pickling drum is tilted for 10-50min, then vertically reset once, and maintained for 1min-2min, and the operation mode is automatically repeated; the transverse stirring component is cyclically operated in a manner of running for 5-30min and intermittently stopping for 10-30min, and the stirring blade speed is 10-25r / min;

[0023] In step S2, the ultrasonic process adopts a continuous ultrasonic mode or an intermittent operation mode. When the intermittent operation is adopted, the ultrasonic operation is 2-10min, the intermittent stop is 5-15min, the ultrasonic frequency is 20-40Hz, the ultrasonic power is 100-300W, and the ultrasonic effective time is 10-30min. During the cooking process, a stirring blade is configured to turn the material through intermittent horizontal rotation. The stirring blade speed is 5-12r / min, the stirring time is 10-100s, and the intermittent stop is 2-30min.

[0024] It can be seen from the above technical solutions that the embodiments of the present invention have the following advantages:

[0025] Compared with conventional tumbling and kneading, the lateral and radial multi-dimensional variable angle tumbling and kneading can make the marinating materials more evenly mixed and the marinating effect more uniform. Compared with conventional boiling, the ultrasonic-electrical dynamic boiling can promote the blood exudation of raw meat during the blanching process, and promote the effective substances of the marinade to penetrate into the muscle fibers during the marinating process, thereby improving product quality, shortening processing time, and saving labor costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] The present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0027] Figure 1 It is a schematic diagram of the overall structure of the present invention.

[0028] Figure 2 It is a partial cross-sectional view to show the tumbling mechanism.

[0029] Figure 3 yes Figure 2 Enlarged view of part a in .

[0030] Figure 4 It is a schematic diagram of the rotating mechanism driving the material in the cylinder to be poured out.

[0031] Figure 5 It is a schematic diagram of the feeding process of the feeding mechanism.

[0032] Figure 6 yes Figure 5 Enlarged view of part b in .

[0033] Figure 7 This is a sensory evaluation picture of braised beef samples.

[0034] Description of Reference Numerals

[0035] 1. Support mechanism; 11. First box; 12. Second box; 2. Tumbling mechanism; 21. Cylinder; 211. Cover plate; 2111. Column; 22. Stirring assembly; 221. First motor; 222. First stirring rod; 223. Second stirring rod; 224. Stirring blade; 23. Impact assembly; 231. Second motor; 232. Disc; 2321. Rotating rod; 2322. Connecting plate; 233. First connecting rod; 234. Second connecting blade Rod; 235, sleeve; 236, impact column; 2361, connecting seat; 237, first hinged rod; 2371, spring; 238, second hinged rod; 239, third hinged rod; 24, rotating assembly; 241, transmission shaft; 242, third motor; 3, feeding mechanism; 31, material frame; 32, connecting rod; 321, gear; 33, telescopic part; 331 rack; 4, vacuum mechanism; 5, control mechanism; 6, ultrasonic transducer; 7, refrigeration mechanism. DETAILED DESCRIPTION

[0036] In order to make the technical scheme of the present invention better understood by the personnel of the technical field, the technical scheme in the embodiment of the present invention is clearly and completely described below. Obviously, the described embodiment is only a part of the embodiment of the present invention, rather than all the embodiments. Based on the embodiment in the present invention, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the present invention. Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or can be prepared by existing methods.

[0037] Reference Figure 1-Figure 5 A multi-dimensional variable angle efficient pickling equipment for meat products, comprising a supporting mechanism 1, a rolling and kneading mechanism 2, a feeding mechanism 3, a vacuum mechanism 4, and a control mechanism 5. The supporting mechanism 1 is used to support the rolling and kneading mechanism 2. The feeding mechanism 3 is arranged on one side of the rolling and kneading mechanism 2, and is used to transport the material to the rolling and kneading mechanism 2 for rolling and kneading. The vacuum mechanism 4 is used to adjust the pressure, so as to facilitate rolling and kneading the meat at different pressures and improve the pickling efficiency. The control mechanism 5 is used to control the feeding mechanism 3, the rolling and kneading mechanism 2, and the vacuum mechanism 4, so as to realize fully automated rolling and kneading pickling.

[0038] Reference Figure 1 and Figure 2The support mechanism 1 includes a first box body 11 and a second box body 12, which are arranged at an interval, and the rolling and kneading mechanism 2 is arranged in the second box body 12. The rolling and kneading mechanism 2 includes a cylinder 21, a stirring assembly 22, an impact assembly 23 and a rotating assembly 24. The cylinder 21 is hollow inside and has an opening at the top. The top of the cylinder 21 is hinged with a cover plate 211, which covers the opening at the top of the cylinder 21 and is sealed with the cylinder 21 through a sealing gasket to ensure the sealing of the cylinder 21. A cavity is formed inside the side wall of the cylinder 21, and an ultrasonic transducer 6 is arranged in the cavity. The ultrasonic transducer 6 is electrically connected to the control mechanism 5 so as to control the ultrasonic transducer 6 to perform ultrasonic rolling and kneading on the material. The ultrasonic transducer 6 in the cavity avoids being attached to the cavity, so that the combination of the ultrasonic transducer 6 and the drum is more firm. The frequency of the ultrasonic transducer 6 can be single-frequency, dual-frequency or multi-frequency. The two ends of the cylinder 21 along the radial direction are rotatably connected to the side walls of the second box body 12 to achieve the rotation of the cylinder 21 at different angles. The stirring assembly 22 is arranged in the cylinder 21, and the impact assembly 23 is arranged on the cover plate 211.

[0039] Reference Figure 1 and Figure 2 The stirring assembly 22 includes a first motor 221, a first stirring rod 222, a second stirring rod 223, and a stirring blade 224. The first motor 221 is fixedly mounted on the outer bottom surface of the cylinder 21, and the output shaft of the first motor 221 passes through the bottom of the cylinder 21 and is rotatably connected thereto. The first stirring rod 222 is arranged at the inner bottom of the cylinder 21 and is arranged radially along the cylinder 21. The middle part of the first stirring rod 222 is fixedly connected to the output shaft of the first motor 221. There are two second stirring rods 223, and the two second stirring rods 223 are arranged along the height direction of the cylinder 21, and are respectively vertically fixed at both ends of the top surface of the first stirring rod 222. There are multiple stirring blades 224, and multiple stirring blades 224 are symmetrically fixed on the second stirring rod 223.

[0040] In one embodiment of the present invention, the stirring blade 224 is detachably connected to the second stirring rod 223 so as to replace the stirring blade 224 in different forms. The stirring blade 224 can be in different forms according to the different forms of the materials, so that the stirring blade 224 can be matched with the materials in different forms to achieve a better rolling and kneading marinating effect.

[0041] When in use, the first motor 221 is started, and the output shaft of the first motor 221 can drive the first stirring rod 222 to rotate, and then drive the second stirring rod 223 to rotate, so that the stirring blade 224 stirs the material, which facilitates more uniform pickling and improves pickling efficiency.

[0042] Reference Figure 1-Figure 3The impact assembly 23 includes a second motor 231, a disc 232, two first connecting rods 233, two second connecting rods 234, a sleeve 235, and an impact column 236. A column 2111 is vertically fixed on the top surface of the cover plate 211 near the edge. The second motor 231 is fixed at the top of the column 2111, and the output shaft of the second motor 231 extends toward the side where the center of the circle of the cover plate 211 is located. The center of the disc 232 is fixedly connected to the output shaft of the second motor 231. A rotating rod 2321 is vertically fixed at the edge of the side of the disc 232 away from the second motor 231. A connecting plate 2322 is fixed at one end of the rotating rod 2321 away from the disc 232, and the rotating rod 2321 is connected to the connecting plate 2322 at the center. The first hinge rods 237 are symmetrically fixed on both ends of the connecting plate 2322 away from the side of the disc 232, one end of the two first connecting rods 233 is fixed on the two first hinge rods 237, and a spring 2371 is fixed at the middle position of the opposite surface of the two first hinge rods 237. The two second connecting rods 234 correspond to the two first connecting rods 233 one by one. The two first connecting rods 233 are fixed with second hinge rods 238 at one end away from the disc 232, and the top ends of the two second connecting rods 234 are recessed downwards and are hinged to the second hinge rods 238 at the recessed positions. The sleeve 235 is arranged along the height direction of the cylinder 21, and the bottom end of the sleeve 235 passes through the cover plate 211 and extends into the cylinder 21, and the outer peripheral surface of the sleeve 235 is fixedly connected to the cover plate 211. The impact column 236 is arranged along the height direction of the cylinder 21. The impact column 236 is longer than the sleeve 235. The bottom end of the impact column 236 passes through the sleeve 235, extends into the cylinder 21, and is slidably connected with the sleeve 235. A connection seat 2361 is fixed on the top surface of the impact column 236. The top surface of the connection seat 2361 is concave downward, and a third hinge rod 239 is symmetrically fixed at the concave. The bottom ends of the two second connecting rods 234 are hinged to the two third hinge rods 239 respectively.

[0043] When the second motor 231 is started, the output shaft of the second motor 231 will rotate, which will drive the disc 232 to rotate, so that the rotating rod 2321 makes a circular motion with the center of the disc 232 as the center, which also drives the top of the first connecting rod 233 to make a circular motion, and then drives the second connecting rod 234 to move up and down, and finally makes the impact column 236 move up and down in the sleeve 235, impacting the material, thereby improving the pickling efficiency; at the same time, the spring 2371 can also play a role in resetting and buffering.

[0044] Reference Figure 4 and Figure 5, the rotating assembly 24 is arranged in the second housing 12, and is used to realize the multi-angle rotation of the cylinder 21. The rotating assembly 24 is connected to the cylinder 21 and the second housing 12 respectively, and is used to drive the cylinder 21 to rotate a predetermined angle so that the material in the cylinder 21 can be poured out from the cylinder 21. The rotating assembly 24 includes a transmission shaft 241 and a third motor 242. The third motor 242 is arranged on the outer side wall of the second housing 12, and the third motor 242 is fixedly connected to the second housing 12. The output shaft of the third motor 242 passes through the second housing 12 and is fixedly connected to one end of the transmission shaft 241, and the output shaft of the third motor 242 is rotationally connected to the second housing 12. The other end of the transmission shaft 241 is fixedly connected to the cylinder 21, and the transmission shaft 241 is rotationally matched with the second housing 12 through a bearing.

[0045] In one embodiment of the present invention, the third motor 242 may be a servo motor, which can accurately control the rotation angle of the drum 21, so that the operation is more precise during multi-angle reverse tumbling and kneading marinating.

[0046] In one embodiment of the present invention, a reducer may be further provided between the third motor 242 and the transmission shaft 241. The reducer may reduce the rotation speed and increase the torque so as to improve the stability of the rotating cylinder 21.

[0047] In one embodiment of the present invention, the output shaft of the third motor 242 is connected to the first end of the transmission shaft 241 through a coupling, so that the third motor 242 drives the barrel 21 to rotate. In addition, the coupling can be used as a safety device to protect against overload.

[0048] Reference Figure 4 When the cylinder 21 is in state A, the tumbling mechanism 2 tumbles and kneads the material; when it is in state B, the rotating mechanism drives the cylinder 21 to pour out the material. The present invention provides a tumbling and kneading device with automatic material feeding and discharging, which can complete the tumbling and kneading and discharging processes without manual intervention, thereby reducing labor intensity.

[0049] Reference Figure 5 and Figure 6 The feeding mechanism 3 includes a material frame 31, a connecting rod 32 and a telescopic member 33. The connecting rod 32 is arranged in an "L" shape, and one end of the connecting rod 32 is rotatably connected to the second box body 12, and the other end is connected to the material frame 31. The telescopic member 33 is arranged in the second box body 12, and a rack 331 is vertically fixed on the telescopic rod of the telescopic member 33. A gear 321 is fixed at one end of the connecting rod 32 close to the second box body 12, and the rack 331 and the gear 321 are meshed. The telescopic member 33 is electrically connected to the control mechanism 5 so as to control the telescopic member 33 to load during the feeding process.

[0050] from Figure 6It can be seen that when the telescopic member 33 is in the C state, the telescopic member 33 extends, at this time, the rack 331 drives the gear 321 to move clockwise, and the connecting rod 32 will rotate downward, so that the material frame 31 is in a low position, and the material can be put into the material frame 31; when the telescopic member 33 is in the D state, the telescopic member 33 contracts, the rack 331 drives the gear 321 to move counterclockwise, and the connecting rod 32 will rotate upward, so that the material frame 31 is in a high position, and the material in the material frame 31 is put into the cylinder 21.

[0051] In one embodiment of the present invention, the telescopic member 33 may be a linear push rod.

[0052] In one embodiment of the present invention, the telescopic member 33 may also be a telescopic cylinder.

[0053] Reference Figure 2 The vacuum mechanism 4 is arranged in the first box body 11. The air inlet of the vacuum mechanism 4 is connected to the inside of the cylinder body 21 through a pipeline. The vacuum mechanism 4 is electrically connected to the control mechanism 5 to realize intelligent adjustment of the vacuum degree in the cylinder body 21 during the rolling and kneading process. The vacuum mechanism 4 is suitable for adjusting the pressure inside the cylinder body 21 so as to realize rolling and kneading marination under different pressures.

[0054] In one embodiment of the present invention, the vacuum mechanism 4 is a vacuum pump, which can be fixed in the first box body 11. An air outlet is provided at the upper part of the side wall of the cylinder body 21, and the air outlet is connected to the cylinder body 21. When the internal pressure of the cylinder body 21 needs to be adjusted, the gas flow rate of the air outlet is adjusted through the pipeline to achieve it.

[0055] In the embodiment of the present invention, a refrigeration mechanism 7 is also included, and the refrigeration mechanism 7 includes a compressor, a condenser and an evaporator (not shown in the figure) connected by fluid, and the compressor and the condenser are fixed in the first box body 11, and the evaporator is fixed in the cavity. During the tumbling and kneading process, the refrigeration mechanism 7 is used to cool the material to prevent the material from being adversely affected by excessive temperature, thereby improving the tumbling and kneading quality.

[0056] In one embodiment of the present invention, a pipeline between the evaporator outlet and the compressor inlet is arranged in the cavity, and the pipeline surrounds the cylinder 21 to increase the cooling area and improve the cooling efficiency.

[0057] In one embodiment of the present invention, the outlet of the evaporator can be connected to one side of the cavity, and the inlet of the compressor can be connected to the other side of the cavity. Because the cavity of the cylinder 21 is a closed cavity, the cavity of the cylinder 21 can be used as a pipeline between the outlet of the evaporator and the inlet of the compressor to transfer refrigerant, thereby increasing the cooling area and improving the cooling efficiency.

[0058] The control mechanism 5 is electrically connected to the rotating assembly 24, the impact assembly 23 and the feeding mechanism 3. The control mechanism 5 includes a controller, which may be a PLC. The controller uses PLC programming to control the feeding mechanism 3, the rolling and kneading mechanism 2, the ultrasonic transducer 6, the vacuum mechanism 4, and the refrigeration mechanism 7 respectively. The feeding mechanism 3, the rolling and kneading mechanism 2, the ultrasonic transducer 6, the vacuum mechanism 4, and the refrigeration mechanism 7 are activated in coordination with production and processing to realize fully automatic vacuum variable pressure ultrasonic rolling and kneading marination.

[0059] In one embodiment of the present invention, the controller may also be an MCU. The control mechanism 5 uses the MCU to simultaneously control the feeding mechanism 3, the tumbling mechanism 2, the ultrasonic transducer 6, the vacuum mechanism 4, and the refrigeration mechanism 7 to achieve fully automatic vacuum variable pressure ultrasonic tumbling and kneading marinating.

[0060] In one embodiment of the present invention, the control mechanism 5 further includes an electric control box, and the controller is arranged in the electric control box to protect the controller.

[0061] When in use, place the material in the feeding mechanism 3, start the controller, and start the various components to start operation, so that the material can be fed into the barrel 21, and the first motor 221 and the second motor 231 can be started to continuously impact and stir the material in the barrel 21, so that the material can be pickled more evenly, which is convenient for improving the pickling efficiency; at the same time, the ultrasonic transducer 6 and the vacuum mechanism 4 also start to operate, ultrasonically rolling and kneading the material, and can also roll and knead the material under different pressures, which helps to improve the pickling efficiency. In addition, during the rolling and kneading process, artificial intelligence control can be used, and the rolling and kneading mechanism 2 and the feeding mechanism 3 can be started at the same time to cooperate to complete the rolling and kneading pickling and feeding and discharging processes, saving labor costs and accelerating production efficiency; the rotating component 24 drives the barrel 21 to rotate a predetermined angle, so that the material in the barrel 21 can be poured out, realizing automatic discharging, and reducing labor intensity.

[0062] Example

[0063] Example 1

[0064] A multi-dimensional variable angle efficient pickling process for meat products, which uses the above-mentioned equipment, comprises the following steps:

[0065] After removing visible connective tissue and external fat from the beef, cut it into pieces of about 80mm×80mm×60mm along the direction of the muscle fibers for later use. Prepare a pickling solution, which is a uniform solution composed of water, sodium nitrite, sodium tripolyphosphate, and sodium chloride. The amount of pickling solution added is 20% of the mass of the raw meat, and the mass concentration of the NaCl solution in the pickling solution is 12g / 100mL. After the pickling solution is injected into the raw meat, it is put into the pickling equipment to start the pickling process.

[0066] First, open the cover plate 211 of the barrel 21, put the meat into the material frame 31, start the controller, and the controller controls the telescopic member 33 to load the meat, so that the meat enters the barrel 21, cover the cover plate 211, start the first motor 221 and the second motor 231, which can hit the meat, and continuously stir and roll, so that the meat and the marinade are mixed more evenly; start the third motor to rotate the barrel 21 in a timed vertical reset and radial tilting manner, marinate radially vertically for 2 minutes, and then turn to a radial tilt of 75°. The horizontal stirring speed during the marinating process is 12r / min. At the same time, the ultrasonic transducer 6 is started by the controller to realize ultrasonic assisted marinating, and the vacuum mechanism 4 can also ensure that the meat is better marinated under different pressures of the barrel 21, so as to improve the marinating efficiency; after the rolling and kneading marinating is completed, the telescopic member 33 is controlled by the controller to turn the barrel 21 until the meat is poured out, so as to realize artificial intelligence and save time and work intensity.

[0067] During the pickling process, the temperature was 4°C, the internal pressure of the pickling chamber was -75kPa, the ultrasonic process was intermittent, the ultrasonic frequency was 20kHz, the ultrasonic power was 400w, the total ultrasonic time was 30min, the ultrasonic working time was 3min, and the intermittent time was 3min. The total pickling time was 4h, and the stirring working time and intermittent time were 20min each.

[0068] After the beef is marinated, the cooking process begins. During pre-cooking, cold water is added to the marinated materials for heating and cooking. After the water boils, keep it for 8 minutes, and remove the floating foam during the process. During the cooking process, the ultrasonic process adopts continuous ultrasonic method, with an ultrasonic frequency of 20Hz, an ultrasonic power of 150W, and an ultrasonic duration of 5min. A stirring blade is configured to turn the material through intermittent horizontal rotation. The stirring blade speed is 6r / min, the stirring time is 10s, and the intermittent stop is 3min.

[0069] Prepare the auxiliary materials for braising, and start the braising process after pre-cooking. The total braising time is 40 minutes. Add auxiliary materials to the water, and put the pre-cooked meat in after the water boils. During the cooking process, the ultrasonic process adopts intermittent ultrasonic method, with an ultrasonic frequency of 20Hz, an ultrasonic power of 300W, ultrasonic work for 5 minutes, intermittent stop for 5 minutes, and a total ultrasonic duration of 15 minutes. Configure a stirring blade to turn the material through intermittent horizontal rotation. The stirring blade speed is 8r / min, the stirring time is 20s, and the intermittent stop is 10 minutes. After the braising is completed, cool, package, sterilize and store.

[0070] Comparative Example

[0071] Comparative Example 1

[0072] A multi-dimensional variable angle efficient pickling process for meat products, which differs from Example 1 in that conventional tumbling and kneading methods and conventional boiling methods are used, without ultrasonic-assisted pickling and dynamic stirring.

[0073] Performance testing

[0074] The pickled beef samples in Example 1 and Comparative Example 1 were tested for pickling absorption rate, sodium chloride content in the central part and cooking loss, and the cooked beef samples were subjected to sensory evaluation and texture characteristics determination. The test results are shown in Tables 1 to 3.

[0075] The specific determination method is as follows:

[0076] The pickling absorption rate refers to the percentage of the meat sample absorbed by the pickling liquid. The raw meat sample after cutting is weighed, which is recorded as m0. After tumbling and kneading, the residual moisture on the surface is wiped off and weighed again, which is recorded as m1. The pickling absorption rate of the sample is calculated by the following formula:

[0077]

[0078] The sodium chloride content in the center of the meat can reflect the penetration depth of the pickling liquid. After the pickling, remove the 2cm thick surface sample from the surrounding area, take the weight of the middle part to determine the sodium chloride content. The NaCl content is determined according to the method of GB 5009.44-2016 "National Food Safety Standard Determination of Chloride in Food".

[0079] Specifically: weigh the beef sample and put it into a colorimetric tube, add appropriate amount of hot water and stir evenly, then boil it in a water bath for 1 minute, ultrasonically treat it for 20 minutes, shake it continuously during the process, then cool it to room temperature, add potassium ferrocyanide and zinc acetate in turn, distilled water to make up the volume, let it stand for 30 minutes and filter it. Take an appropriate amount of filtrate, add nitric acid solution, silver nitrate standard solution in turn, distilled water to make up the volume, avoid light for 5 minutes and filter it. Take the filtrate and add saturated ammonium ferric sulfate solution, and titrate it with potassium thiocyanate standard solution.

[0080] Water retention is one of the important indicators for evaluating meat quality. Excellent water retention makes an important contribution to meat texture, taste and yield. Cooking loss is often used to evaluate meat water retention. Weigh the marinated meat sample as m2, place it in an 80℃ water bath, measure the center temperature with a thermometer to reach 75℃, cool it quickly, open the cooking bag to wipe off the exudate and moisture on the meat surface, weigh it as m3, and calculate the sample cooking loss by formula (2), taking the average value of three samples.

[0081]

[0082] The TA-XT Plus texture analyzer was used to detect the texture characteristics of the cooked beef samples. The cooked samples were cut into cubes with a side length of 1.0 cm in the direction of the muscle fibers. The measurement parameters were: pre-test speed 5.0 mm / s, test rate 2 mm / s, return rate 10.0 mm / s, trigger force 10.0 g, compression degree 50%, test distance 20 mm. Each sample was measured 6 times and the average value was taken.

[0083] The sensory scoring standard was formulated with reference to GB / T 22210-2008 "Specifications for Sensory Evaluation of Meat and Meat Products". Ten food professionals were selected to form an evaluation team, and the team members were trained in product sensory evaluation knowledge. The sensory evaluation was based on a 10-point system, and a segmented scoring rule of 1.0-4.0, 5.0-7.0, and 8.0-10.0 was adopted according to the gradual increase in preference. The average of the scores of the 10 evaluators was taken. The detailed scoring standard is shown in Table 1.

[0084] Table 1 Sensory evaluation standards

[0085]

[0086] Table 2 The absorption rate and central sodium chloride content of beef with different pickling treatments

[0087] Detection indicators Example 1 Comparative Example 1 Pickling absorption rate / % 19.0 17.8 Central sodium chloride content / % 2.14 1.62 Cooking loss / % 22.76 29.81

[0088] Table 3 Texture of beef in different marinated treatment groups

[0089] Group Hardness / g elasticity Cohesion Stickiness Chewability Responsiveness Example 1 784.78 0.72 0.69 543.56 392.47 0.32 Comparative Example 1 874.00 0.70 0.69 599.94 423.17 0.29

[0090] It can be seen from the test results in Table 2 that the pickling absorption rate and central sodium chloride content of the samples in the treatment group of Example 1 are relatively high, and the pickling absorption rate of Comparative Example 1 is slightly lower than that of Example 1, but the central sodium chloride content is lower, indicating that within the same pickling time, although the pickling liquid of Comparative Example 1 is nearly completely absorbed, the penetration depth of sodium chloride is insufficient and lower than that of the embodiment; water retention has an important contribution to the texture, taste, and yield of meat. From the perspective of cooking loss, the pickled beef in Example 1 is significantly lower than that in Comparative Example 1. The research results in Table 2 show that the pickling technology described in the present invention can improve the permeability of the pickling liquid and the water retention of meat, that is, it can be shown that the pickling method described in the present invention significantly improves the pickling efficiency, improves the pickling quality of meat, and helps to improve the yield of meat. Table 3 shows the texture characteristics of beef under different pickling treatments of Example 1 and Comparative Example 1. Compared with Comparative Example 1, the hardness, adhesiveness and chewiness of the samples in the embodiment group are reduced, indicating that ultrasonic treatment can improve the texture characteristics of meat.

[0091] pass Figure 7The sensory evaluation results of the marinated samples show that there is no significant difference in appearance and tissue state between Example 1 and Comparative Example 1, indicating that the cooking technology described in the present invention does not cause the appearance of the meat to change or the internal structure to become loose. The color and flavor evaluation of Example 1 is significantly higher than that of Comparative Example 1, indicating that the marinating process used in the present invention promotes the uniform penetration of the marinating liquid, so that the sodium nitrite in the marinating liquid is more evenly distributed between the fibers in the muscle, and the formed nitric oxide hemochromogen is also evenly distributed, and the color of the meat slices is relatively uniform; the ultrasound-assisted dynamic marinating process also promotes the marinating material to penetrate into the muscle, forming a richer aroma than the comparative example, that is, it can also be explained that under the same cooking time, the cooking technology of the present method of Comparative Example 1 can effectively promote the formation of product flavor, which plays a role in saving processing time cost and energy consumption.

[0092] In summary, the meat product multi-dimensional variable angle high-efficiency pickling equipment and processing technology adopted by the present invention can effectively improve the pickling and cooking efficiency and improve the comprehensive edible quality of meat.

[0093] As described above, the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features thereof may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A multi-dimensional variable angle efficient pickling equipment for meat products, characterized by: The invention comprises a support mechanism (1), a tumbling mechanism (2), and a feeding mechanism (3) arranged on one side of the support mechanism (1) and used for feeding materials into the tumbling mechanism (2); the tumbling mechanism (2) comprises a cylinder (21) with a hollow interior and an open top, a stirring assembly (22), an impact assembly (23), and a rotating assembly (24); a cover plate (211) is hingedly connected to the cylinder (21); The stirring assembly (22) comprises a first motor (221) fixedly mounted on the outer bottom surface of the cylinder (21), a first stirring rod (222) located at the inner bottom of the cylinder (21) and arranged radially along the cylinder (21), second stirring rods (223) respectively and vertically fixedly mounted on both ends of the top surface of the first stirring rod (222), and a plurality of stirring blades (224); the output shaft of the first motor (221) passes through the bottom of the cylinder (21) and is rotatably connected thereto; the middle portion of the first stirring rod (222) is fixedly connected to the output shaft of the first motor (221); and the plurality of stirring blades (224) are evenly and symmetrically fixedly mounted on the two second stirring rods (223); The cover plate (211) is vertically fixed with a column (2111), and the impact assembly (23) comprises a second motor (231) fixedly mounted on the column (2111), a disk (232) whose center is fixedly mounted on the output shaft of the second motor (231), two first connecting rods (233), two second connecting rods (234) corresponding to the first connecting rods (233), a sleeve (235) arranged along the height direction of the cylinder (21), and an impact column (236), a rotating rod (2321) is vertically fixedly mounted at the edge of the side of the disk (232) away from the second motor (231), a connecting plate (2322) is fixedly mounted on the rotating rod (2321), a first hinged rod (237) is symmetrically fixedly mounted on the connecting plate (2322), and the two first connecting rods (233) are connected to the first connecting rod (234). One end of the first connecting rod (233) is fixedly connected to the two first hinged rods (237), and the other end is fixedly provided with a second hinged rod (238). The top ends of the two second connecting rods (234) are hinged to the two second hinged rods (238). The bottom end of the sleeve (235) passes through the cover plate (211) and extends into the cylinder body (21). The sleeve (235) is fixedly connected to the cover plate (211). The impact column (236) extends into the sleeve (235) and is slidably connected thereto. A connecting seat (2361) is fixedly provided on the top surface of the impact column (236). A third hinged rod (239) is symmetrically fixedly provided on the connecting seat (2361). The bottom ends of the two second connecting rods (234) are hinged to the third hinged rod (239). The rotating assembly (24) is respectively connected to the supporting mechanism (1) and the cylinder (21), and is used to drive the cylinder (21) to rotate at a predetermined angle.

2. The meat product multi-dimensional variable angle efficient pickling equipment according to claim 1 is characterized by: A cavity is formed inside the side wall of the box, and an ultrasonic transducer (6) is arranged in the cavity.

3. The meat product multi-dimensional variable angle efficient pickling equipment according to claim 1 is characterized by: The support mechanism (1) comprises a first box body (11) and a second box body (12), which are arranged at an interval; the cylinder body (21) is arranged in the second box body (12); two ends of the cylinder body (21) are rotatably connected to the first box body (11) and the second box body (12) respectively through a rotating shaft; and the rotating assembly (24) is arranged in the second box body (12).

4. The meat product multi-dimensional variable angle efficient pickling equipment according to claim 1 is characterized by: The rotating assembly (24) comprises a third motor (242) fixedly mounted on the side wall of the second housing (12) and a transmission shaft (241); the transmission shaft (241) is rotationally matched with the second housing (12) via a bearing; the output shaft of the third motor (242) passes through the second housing (12) and is rotationally connected thereto; and the two ends of the transmission shaft (241) are respectively fixedly connected to the output shaft of the third motor (242) that passes through the housing and the cylinder (21).

5. The multi-dimensional variable angle efficient pickling equipment for meat products according to claim 1 is characterized by: The feeding mechanism (3) comprises a material frame (31), an L-shaped connecting rod (32), and a telescopic member (33); the two ends of the connecting rod (32) are rotatably connected to the material frame (31) and the second box (12) respectively; a rack (331) is vertically fixed to the top of the telescopic rod of the telescopic member (33); a gear (321) is fixed to one end of the connecting rod (32) close to the second box (12); the gear (321) and the rack (331) are meshed.

6. The meat product multi-dimensional variable angle efficient pickling equipment according to claim 1 is characterized by: The pickling device further comprises a vacuum mechanism (4) arranged in the first box (11), and an air inlet of the vacuum mechanism (4) is connected to the interior of the cylinder (21) through a pipeline.

7. The meat product multi-dimensional variable angle efficient pickling equipment according to claim 1 is characterized by: The pickling equipment further comprises a refrigeration mechanism (7), which comprises a compressor, a condenser and an evaporator. The compressor and the condenser are fixedly arranged in the first box (11), and the evaporator is fixedly arranged in the cavity.

8. The meat product multi-dimensional variable angle efficient pickling equipment according to claim 1 is characterized by: The pickling device further comprises a control mechanism (5), and the control mechanism (5) is electrically connected to the feeding mechanism (3), the tumbling mechanism (2), the ultrasonic transducer (6), the vacuum mechanism (4), and the refrigeration mechanism (7) respectively.

9. A processing technology using the meat product multi-dimensional variable angle efficient pickling equipment as described in claims 1-8, characterized in that: The steps include: S1: Ultrasonic synergistic multi-dimensional variable angle rolling and kneading marination: After the raw meat is pre-treated, it is marinated together with the marinade liquid. During the marinating process, the internal pressure of the marinade adopts a cyclic variable pressure vacuum environment, the ultrasonic process adopts an intermittent operation mode, and the multi-dimensional variable angle marinating is achieved by rotating the barrel (21) in a timed vertical reset and radial tilting manner, and the internal turning stirring blades (224) of the barrel (21) intermittently horizontally stir and flip the materials. The variable pressure vacuum, ultrasonic, radial rotation and horizontal stirring and flipping processes are synchronously operated to achieve ultrasonic coordinated multi-dimensional variable angle rolling and kneading marinating; S2: Ultrasonic-electrical dynamic cooking: The pickled materials are cooked dynamically by ultrasonic-electric heating, and the ultrasonic-electric heating dynamic cooking process includes blanching and braising processes. Electric heating is adopted in the cooking process, and ultrasonic process and stirring process are carried out simultaneously.

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